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Kitchen Advice
- Roast the root vegetables before cooking to enhance their natural sweetness.
- Use coconut milk or cream to achieve a smooth and velvety consistency.
- Adjust the curry powder to your taste, starting with a small amount and adding more if desired.
Ingredients 0/14
What Makes This Recipe Special
Step 1
Melt the butter in a large skillet over medium heat. Toss in the turnips, radishes, garlic, and green onions, and cook everything together for about 3 minutes until it’s heated through and fragrant. Next, add the carrots, red potatoes, and vegetable stock to the skillet. Bring the mixture to a gentle simmer, then throw in a bay leaf and lower the heat so it keeps simmering slowly. Let it cook, stirring now and then, for about 45 minutes until the veggies are really tender.
Step 2
Once everything is soft, fish out the bay leaf and set it aside. Working in batches, carefully transfer the veggie mixture to a blender—only fill it halfway to avoid spills. Pulse a few times to break things up, then blend until smooth. Pour the pureed soup into a large saucepan over low heat.
Step 3
Now stir in the milk, Worcestershire sauce, curry powder, brown sugar, and a good pinch of black pepper. Keep stirring constantly so the spices blend evenly and the soup takes on a nice, rich color. Let it simmer gently on very low heat for about 10 more minutes to bring all the flavors together before serving.
